a mild, sweet curry which accompanies hot & mild curries a treat!
In photo above, shown alongside Chicken Balti and Lamb & Spinach curry.


  • 1kg diced butternut pumpkin

  • 3 finely chopped onions

  • 3 finely chopped tomato - no seeds

  • 2 tsp yellow mustard seeds

  • 1 tsp tumeric

  • 4 tblsp ghee or oil

  • 400ml coconut cream

  • 200-400ml water

  • salt to taste

  • coriander leaves for garnish


  • 1.

    Heat ghee or oil over low heat and cook mustard seeds (lid on is a good idea!) until they burst.

  • 2.

    Add chopped onion and fry until tender.

  • 3.

    Add chopped tomato and tumeric, cook briefly (approx 2 mins).

  • 4.

    Stir well to coat the pumpkin.

  • 5.

    Put in the diced pumpkin, salt and water to just cover.

  • 6.

    Add coconut cream.

  • 7.

    Cover and cook until pumpkin is soft - this depends on how small or large you dice.

  • 8.

    Garnish with chopped coriander.

  • 9.

    This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 229kj
  • Fat Total 19g
  • Saturated Fat 15g
  • Protein 3g
  • Carbohydrate 14g
  • Sugar 5g
  • Sodium 583mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Philippa WightmanReport
Thanks Wina - sorry I've not responded sooner, haven't checked back on this recipe for a while. While it's a great accompaniment to any curry, it's also great as a side for other dishes - goes well with steak, roasts, and in winter, if you thin it down with cream or milk and mash or blend a little, makes the most amazing pumpkin soup!